Raw and vegan raspberry 'cheesecake'

 Last week my sister and her family came home for a visit from Germany. Yaaaay <3 I get super excited and giddy when the come for a visit, because I miss them so much when they're gone. My big sis' is defenitely the one I would turn to for everything and anything, she is the best friend I could ask for. And Kristjan, her husband, is the most amazing big brother. So thanks guys, for everything <3 And then, to make things just a little harder, they have the most beautiful, happy, smart  baby girl, named Lorelai, who is just amazing in every way.

   And as it happens, her birthday fell on easter weekend ths year, which means we could celebrate it together. Kristjans birthday was just two weeks before, so they decided to throw a small get-together for friends. 

So, this weekend, when they celebrated their birthdays, I decided to make a delicious raw 'cheesecake' cake for them, to show them how awesome I think they are.

crust

1/2 cup dates
1/2 cup walnuts
pinch of  salt

filling

2 cups cashews (soaked overnight)
juice of 1-2 medium lemons - add slowly, to taste
1 vanilla bean
1 c. raspberries
agave syrup - add slowly and to taste
1/3 c. coconut oil

• Soak the cashews overnight or for a few hours at least.
• Blend all the crust ingredients togetker inthe food processor untill there are no big pieces left and they bing together on their own.
• Press the mixture into the bottom of a cake pan.
• Mix together coconut oil and agave syrup - you can heat this up a little so the coconut oil melts.
• Mix in the lemon juice, vanilla seeds and cashews and blend blend blend, until you get a smooth mixture.
• Pour half of the mixture over the crust and put in the fridge or freezer for about half an hour, just to help it set - this is just so you get nicer layers and if you don't have the time, you can skip this step :D
• Add the raspberries to the remaining cashew mixture and blend until the mixture in fully combined -  I like it when there are little raspberry chunks here and there, so I didn't blend it that well :D
• Place the cake in the fridge overnight or until solid. If you want to speed this up a little, you can put it in the freezer for a while.

And that's the whole science behind this amazing vegan and raw raspberry 'cheesecake'. <3 

My sister <3 

Gluten and dairy free pancakes

Hey there, lovelies :*

I've been eating prety much the same thing for breakfast for awhile...But today, I woke up with a huge craving for pancakes. I haven't had pancakes for at least 4 months, since I was told to avoid gluten and lactose by my phisician.

But today, I woke up determined that I wasn't going to let my food intolerance steal the joy of eating pancakes for breakfast. So I made up this recipe and they were so deicious, that I had to share it with you asap :D

This recipe makes 2 pancakes, each comes in at about 220kcal.

Ingredients:

• 100ml rice milk
• 2 tbs buckwheat flour
• 3 tbs coconut flour
• 1 medium egg
• 1 small apple - shreded or chopped
• about a shot of sparkling mineral water 

Sparkling water- add this last, you can chance the amount to get the batter consistency you want. I would not recomend it being too thin, because you want your pancake to stay nice and thick. The sparkling mineral water will add some air to the batter, making your pancakes fluffier 

Mix all the ingedients together and pour half of the batter onto a preheated slightly oiled pan - I use coconut oil. Bake until bubles form on top of the pancake, then flip and bake on the other side until it's nice and golden brown.

Repeat with the other half of the batter.

Voila and bon apetit :D

Sunday motivation

A little motivation for the coming week.